Argentinian Barbecue: Recipes, Tips, and Tools

Argentine barbecue (aka asado) is more than just a way of cooking meat. It is a ritual, a gathering, and a celebration of food all at the same time. Around the glowing embers, families and friends share stories and glasses of Malbe wine while slow-grilled cuts sizzle over the flames. 

For U.S. grillers and BBQ lovers, exploring Argentine grill and asado or parrillada opens the door to a world where the spirit of the Pampas resonates in every meal, and tradition becomes alive with a flicker whenever a grill is lighted. Ready to experience it?

Then keep on reading. In this article, you’ll find amazing argentinian meat to its core. Essential meat cuts, grilling techniques, side dishes, grilling etiquette… In brief: everything you need to start enjoying the true asado experience in your backyard. 

What Makes Argentine Barbecue Unique

Argentine asado is unlike any other barbecue style because of its beautiful simplicity. It’s defined by four core elements: 

• Slow cooking over embers.

• Minimal seasoning

• High-quality beef cuts.

• The long, shared meal that follows.

Argentine grill masters (asadores) build a steady bed of wood embers and cook the meat patiently, allowing time and fire to draw out the natural flavor of the beef. Seasonings barely consist of salt, lemon juice (for sweetbreads, BBQ chicken, or pork), and chimichurri, to avoid masking flavor with marinades or sauces.

The asado celebrates purity, texture, and the craftsmanship of fire control. Therefore, it often features an assortment of cuts, showcasing the diversity of Argentina’s beef tradition. The open-air grill and glowing embers emphasize patience and restraint, turning simplicity into an art form.

This approach contrasts sharply with American BBQ, where smoky rubs, marinades, and tangy sauces often define the experience, and pitmasters may rely on enclosed smokers and flavor-forward seasonings. 

Still, they have something in common. Just like BBQs, the asado is about community. Meals stretch for hours, with meats arriving in stages, paired with salads, bread, and plenty of conversation that never strays far away from the heart of the meating: the grill.

Pro tip n°1→ New grilling styles may require new grilling gear. Here’s our guide on how to choose the best gaucho grills.

Essential Meats for an parrillada argentina 

Argentinian beef is worldwide prized for its tenderness, clean flavor, and leanness. Centuries of livestock tradition crystallize into a set of signature cuts, each bringing its own unique flavor profile to the table. Selecting the perfect meats for grilling is key to ensuring a rich, flavorful meal that truly captures the essence of Argentinian cuisine.

While names may differ across borders, you can recreate the authentic Argentine spread by knowing what to ask their butcher. Meat cuts you can find in every asado, and their American equivalents, include:

• Asado de Tira. Also known as “short ribs.” Grilled slowly over embers until crisp, it delivers a bold flavor and a mix of tender meat and rich fat. It’s cut across the bone into thin strips. Ask your butcher for “flanken-cut beef short ribs, about ½-inch thick.”

• Vacío. Often confused with flank steak, vacío is a looser-grained cut with a deep, beefy taste. It’s typically cooked whole over medium embers, sliced against the grain, and served juicy and tender. Request “flap steak” or “bavette.”

• Entraña. Lean, intensely flavorful, and quick to cook. One of the best cuts for carne asada, fajitas, and meat sandwiches. Simply ask for “skirt steak.” Salt generously, sear fast over hot coals, and serve medium-rare for outstanding results.

• Bife de Chorizo. Thick, juicy, beautifully marbled, and packed with flavor, it is Argentina’s answer to the steakhouse classic. Grill over steady heat until caramelized outside and tender inside. Ask your butcher for “New York strip, cut thick.”

• Ojo de Bife. Rich and buttery, ribeye is a favorite on Argentinian grills. Ask for “bone-in or boneless ribeye.” Cook over medium flame to achieve a delicious crust while keeping the inside tender and juicy.

• Picaña: Also known as top sirloin cap, this cut delivers mouth-watering results, thanks to its fat cap, which bastes the meat as it grills. Ask for “top sirloin cap, with fat left on.” 

• Matambre: Thin and versatile, pork matambre is a staple on every grill, seasoned only with lemon and salt. Request “rose meat” or “flank variation.” Beef matambre can be a bit stringy, but marinating it in milk tenderizes it.

Pro tip n°2→ Now you know what to buy, but how much of it? Check out our guide on how to calculate meat for an asado.

Argentinean BBQ Recipes You Need to Try

In Argentina, beef is more than just food: it’s a living tradition, especially when grilled. That’s why Argentine BBQ recipes are designed to let each cut shine, highlighting texture and flavor with almost no seasoning. It’s all about meat quality and grilling technique

Here are five classics to bring the soul of the asado to your backyard. Gather your friends, prepare a mate tea on your mate cup, and light the coals: your next Sunday BBQ starts here.

Pro tip n°3→ To gauge how hot your grill’s temperature is, place your hand 3 inches above it and hold. Can you leave it there for 5-6 seconds? Temp is hot. 7-8 seconds? Medium. 10-12 seconds? The heat is low.

Short Ribs on the Grill 

For cooking tira de asado like a true asador:

1. Ask your butcher for thin, flanken-cut short ribs.

2. Sprinkle the ribs with coarse salt.

3. Build a steady ember bed, medium hot.

4. Place the ribs bone-side down. 

5. Grill the ribs 30 minutes on the bone-side.

6. Flip and cook 15 minutes more, until fat renders and crisps.

7. Let the meat rest for 10 minutes before slicing for maximum juiciness.

Vacío with Crispy Fat Cap 

Craving something more hearty? Ask your butcher for flap or bavette steak with the fat cap intact and:

1. Build an ember bed. The heat should be low for indirect cooking.

2. Salt the meat generously on both sides.

3. Place the flap steak fat side down.

4. Grill for 1 hour, flip, and cook for another 20 minutes.

5. Slice thin against the grain to serve.

Entraña at High Heat 

Either grilled as carne asada or in an Argentinian BBQ, skirt steak stands out for its flavor and ease of cooking. Here’s how we grill it at Gaucho Life:

1. Ask for inside or outside skirt steak.

2. Heat the grill to high.

3. Season the skirt steak using coarse salt.

4. Sear quickly (2-3 minutes per side).

5. Serve medium-rare, sliced across the grain, and brushed with chimichurri for brightness.

Choripán with Chimichurri 

This prized Argentine sandwich is one of the easiest dishes in an asador’s repertoire. To do it:

1. Heat your grill to medium.

2. Place 1-2 Argentine-style chorizo sausages per guest.

3. Grill them 15 minutes per side.

4. Slice the sausages lengthwise.

5. Place them inside bread rolls, previously sliced.

6. Spoon generously with chimichurri.

Mollejas (Sweetbreads) 

Offal can be the highlight of any Argentinian BBQ. Especially grilled sweetbreads. Want to give them a try? Then:

1. Ask your butcher for veal sweetbreads.

2. Rinse the sweetbreads, then blanch them briefly in salted water.

3. Optional: marinate them shortly in lemon juice and white wine.

4. Grill them over low embers until crispy outside.

5. Season simply with salt and a squeeze of lemon.

6. Serve as appetizers before the main cuts.

Sidekicks: Sauces, Salads, and Drinks

Argentine barbecue is as much about celebrating with friends and family as it is about enjoying a great meal. The asador and the beef may be the stars, but every Batman needs a Robin… and every asado worth its fire is elevated by the sides and drinks that round out the table. No Argentinian BBQ is complete without these staples:

• Chimichurri. The undisputed star of Argentine sauces. A blend of vinegar, oil, herbs, and spices that brings every bite to life.

• Salsa criolla. Diced bell peppers, onions, tomatoes, vinegar, and oil, mixed to create a sharp, crisp dish that works as a salad or a sauce.

• BBQ grilled vegetables. Onions cooked over embers, baked potatoes, and bell peppers filled with eggs and melted cheese are true crowd pleasers.

• Simple lettuce, tomato, and onion salads add freshness to the meal, as does Russian salad: a beloved mix of potato, carrot, and pea.

In the drinking department, Argentina’s bold reds, Malbec and Cabernet Sauvignon, are natural partners for grilled beef.

Still, when the last coals fade, a more modern tradition calls for a refreshing Fernet with Coke to keep the spirits up, even if the asado is reaching its end.

Pro tip n°4→ Mix chimichurri the day before using it for a punchier, more concentrated flavor.

Other Meats for Argentinian Grilling

Beef is the centerpiece of Argentinian barbecue, but that doesn’t mean other meat types can’t be found on a gaucho grill.

Lamb, pork, and chicken are excellent choices that bring unique flavors, textures, and traditions to your meal.

Lamb (Cordero) is one of the most striking sights at an asado. Whole lambs are typically cooked a la cruz, stretched over an Argentinian iron cross beside the fire. For weekly grilling, lamb chops seasoned with rosemary, garlic, and olive oil are a fantastic addition to any Argentinian grill.

Pork is a staple for special occasions. Bondiola (pork shoulder/neck) is slow-cooked until juicy and tender. On the other hand, matambrito (thin pork flank) is laid flat on the grill and cooks faster, developing a crisp exterior with a soft, flavorful interior. 

Chicken, usually butterflied, it’s laid flat on the grill, basted with brine or lemon-herb mixtures to keep it moist. Quicker to cook than beef or lamb, BBQ grilled chicken often arrives earlier in the meal, a generous opening act before the heavier cuts.

Pro tip n°5→ Fire up tradition and learn how to grill like gauchos did once upon a time. Here’s all you need to know about Argentine cross-style BBQ.

Hosting an Asado at Home

Often, hosting an asado at home means you’ll be conducting the whole meal. You’ll be the asador (grill master) and receive all the praise, not just for the results, but for all the effort an asado involves.

The work of an asador begins hours before the meal, carefully selecting the meat that will be grilled. Then, he or she arranges wood or charcoal on their firepit, lights it, and tends the embers until the perfect bed of coals is ready.

Guests begin to come. They may bring a beer, a glass of wine, and, of course, lots of conversation to the grill, but never interfere unless explicitly asked. Etiquette is clear: salads, desserts, and drinks can be provided by guests, but the grill belongs to the asador alone. 

Once the meat is ready, and the table, set, it’s time for the dishes to go. In an Argentinian BBQ, the food is served unhurriedly, in steps. 

It opens with pieces of chorizo and morcilla, and, if the asador wants to go all in, bits of crisp, buttery sweetbreads. Then, there come the short ribs, cut into pieces, followed by flap steak, sliced thin and dripping juices. The meal stretches into the evening, each bite and glass of wine extending the celebration.

Guests may be feeling a bit full by now, but then the asador calls that the ribeye is coming to the table, and stomachs suddenly empty. And just when people regret eating that last spoonful of grilled potatoes, the asador brings thin, delicious strips of matambrito. And no more is said for a while, as people doze, somewhere between heaven and gluttony… Until someone pours a mate, and guests come back to life.

Pro tip n°6→ Never used a charcoal grill? Here’s our 101 guide to charcoal grilling, to help you take your first steps towards your new status as an asador.

Must-Have Tools and Grills

Good company, quality meat, and the right tools can elevate the craft of grilling to epic proportions. We’ve already covered meat and social dynamics, so it’s time to address all of the must-haves of asado equipment.

• Grills come in many shapes and sizes, but the ones used in true Argentinian barbecue share specific features that make them stand out for our grilling style. Typical Argentine grills have an open frame with V-shaped grates.

• How to know you’ve become an asador in your heart and soul? You’ll find yourself craving for a gaucho knife of your own, to show and use exclusively on asados.

• An Argentine brasero to burn charcoal or hardwood logs on the side, and fuel your grill with them, it’s a staple for long grilling sessions, with a great variety of cuts. You’ll also need an iron shovel and poker to arrange the embers under the grates.

• For grilling small or fragile items, iron baskets and griddles are great options. They allow you to prevent small pieces from falling through the grates, and allow you to caramelize veggies and meat cuts.

• The simplicity of gaucho grills is enticing, but for beginners, an Argentinian Santa Maria grill offers a more convenient setup, as their adjustable height is key for a more precise and intuitive fire management.

Pro tip n°7→ At Gaucho Life, we believe that V-shaped grill grates make an asador’s life simpler, tastier, and healthier. Why? Because they channel excess fat away, preventing flare-ups and ensuring that the meat is infused with the clean smoky flavor of burnt wood.

FAQs

Still curious about Argentine barbecue? Here are answers to some of the most common questions we hear. If yours isn’t here, don’t hesitate to reach out: we’re always happy to help! 

What’s the difference between Argentinian barbecue and American BBQ?

The main differences between Argentine asado and American BBQ are:

• Argentinian barbecue focuses on beef cuts, while American BBQ mostly features pork ribs and chicken.

• In the U.S., meat is typically grilled over flames. In Argentina, asado is cooked slowly, over embers.

• Argentine asado meats are barely seasoned, but American grilling techniques often include dry rubs, heavy sauces, and smoking.

Do I need a special grill to cook authentic asado?

No. You don’t need to have a special or specific grill to cook authentic asado. However, it’s advisable to use a charcoal grill for a more authentic flavor and feeling. Also, a parrilla with V-shaped grates helps to achieve the true gaucho experience.

Which Argentinian BBQ recipes are best for beginners?

Beginner-friendly Argentine BBQ recipes include choripán (the iconic Argentinian sandwich), short ribs, and flap steak. They are simple, tasty, and as authentic as it can get.

Can I use charcoal instead of hardwood?

Yes. Even if hardwood embers offer a more “traditional” hands-on experience, lump charcoal works great and, truth to be told, is typically used by urban asadores in Argentina.

Is it only about beef, or are there other options?

Beef is central in Argentinian barbecue, but it isn’t the only meat used in asado. Common alternatives include pork (especially pork shoulder and thin pork flank), lamb, and chicken.

Argentine Asado, American Backyard

Argentine barbecue is more than grilled beef: it is culture, ritual, and connection. Around the fire, patience and tradition turn simple ingredients into a shared experience that lingers long after the last ember fades. To embrace the asado is to honor the community, respect the asador, and celebrate the elemental power of fire.

At Gaucho Life, we believe this spirit can live anywhere… As long as there’s a grill there. By choosing iconic cuts, trying time-honored recipes, and gathering friends for long, unhurried meals, your backyard can echo the Pampas of Argentina. 

Explore our curated grill and tools collection, and start building your path to an experience that travels across borders and time, bringing the soul of authentic asado home.

Because we know it is more than just grilling. It’s a lifestyle.